This is a nice soup, the one I always make when I’m ready to start Weight Watchers. It’s amazingly versatile, usually based on whatever leftover veggies I have in my fridge to use up on a Saturday before I visit the farmer’s market and buy fresh. If you follow Weight Watchers, a nice big bowl of this soup is only about 2 points. Today I have some zucchini, some cabbage, mushrooms, turnips and a couple of carrots to use up.
Let’s start with some olive oil, twice around the pot with some red pepper
Heat the oil & red pepper in a pot over medium heat.
Slice leaks and give them a bath in water to release their dirt.
First in the pot: chopped turnips, celery, carrots and leeks. Wait on the garlic.
saute gently in the olive oil. Add the garlic and saute a minute more.
Round up the next set of ingredients
Chicken Broth, fire roasted tomatoes, white beans and mini pasta- all ready to be added
Add chicken broth to the softened veggie mixture first.
Next up, fire roasted tomatoes. These have garlic in them as well. You can use any canned or chopped fresh tomatoes. Be sure to include the juice.
Next up, veggies ready for the pot.
chopped cabbage, mushrooms and zucchini- into the pot
Add the beans & pasta
Bring to boil, simmer for about an hour. Add a bit of grated Parmesan cheese and enjoy.
Jacqueline 
I was just wondering what kind of soup I was going to make next…you’ve just answered that for me!! Yum!
Sounds good and with the new point system, might be lower point count—–